- 1 tablespoon olive oil
- 1 (16 ounce) package frozen hash browns, cubed
- 1/2 cup chopped onions
- 1 tablespoon chili powder
- 1 1/2 teaspoons hot pepper sauce
- 1 teaspoon salt
- 1 (15.5 ounce) can corn, drained
- 1 (16 ounce) can dark red kidney beans, drained and rinsed
- 2 (14 ounce) cans vegetable broth
- Heat oil in a large saucepan over medium heat. Add hash browns and onions. Cook, stirring occasionally, for 5 minutes. Stir in chili powder, hot pepper sauce, and salt, stirring frequently. Add broth, kidney beans, and broth. Mix well and bring to a boil. Reduce heat to low, cover, and simmer until hash browns are tender, about 15 minutes.
08/31/2019
recipepes.com
chili-hash brown soup with corn, recipe
PT15M
PT1H
5
455 calories
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